Quiche Lorraine
A golden, bacon-studded quiche with a smooth egg-and-cream filling, Gruyère, and a buttery shortcrust base. Choose homemade pastry, frozen shortcrust, or a prepared pie shell.
By Cookin' Kitchen
- Total: 1 hour 55 minutes
- Servings: 8 servings
Recipe
Quiche Lorraine
A golden, bacon-studded quiche with a smooth egg-and-cream filling, Gruyère, and a buttery shortcrust base. Choose homemade pastry, frozen shortcrust, or a prepared pie shell.
Cookin' · https://cookin.club/recipes/quiche-lorraine
- Prep
- 30 minutes
- Cook
- 1 hour 15 minutes
- Rest
- 10 minutes
- Total
- 1 hour 55 minutes
- Servings
- 8
Ingredients
For 8 servings
Quiche crust — choose one
Bacon filling
Egg mixture
Cheese
Optional garnish
Equipment
- Oven
- Skillet
- Bowl
- Whisk
- Paper towels
- Quiche tin
- Baking tray
Instructions
Quiche crust
Step 1: For frozen shortcrust pastry or homemade quiche crust, prepare and bake the crust according to the Quiche Crust recipe, using a 23 cm / 9-inch quiche tin.
Step 2: For a prepared pie shell, bake it according to the package directions.
Bacon filling
Step 3: Preheat the oven to 200°C/390°F for a standard oven or 180°C/350°F for a fan or convection oven.
Step 4: Melt the butter in a skillet over medium-high heat. Add the onion, garlic, and bacon. Cook until the bacon is light golden.
Step 5: Transfer the filling to a paper-towel-lined bowl and leave it to cool.
Egg mixture
Step 6: Place the eggs, cream, salt, and pepper in a bowl and whisk to combine.
Assemble and bake
Step 7: Place the tin with the cooked quiche crust on a tray. Scatter the cooled bacon filling evenly over the base of the crust.
Step 8: Scatter the cheese evenly over the top.
Step 9: Carefully pour the egg mixture over the filling. Push some of the cheese and bacon below the surface.
Step 10: Bake for 35–40 minutes, until the top is golden. The centre should still jiggle.
Step 11: Garnish with the extra bacon, if using. Rest for 10 minutes before removing the quiche from the pan to cut and serve.
Notes
Make-ahead and storage
Store the quiche in the refrigerator for 3–4 days. Reheat it in a 180°C/350°F oven for 15 minutes. To reheat from frozen, defrost a slice in the microwave on high for 2 minutes, then bake for 8 minutes.
Cream
Use full-fat cream; low-fat or reduced-fat cream may keep the filling from setting. Heavy or thickened cream with at least 35% fat is suitable.
Nutrition per serving
- Calories
- 427 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Quiche Lorraine has a crisp pastry shell filled with bacon, eggs, cream, and Gruyère. Choose homemade shortcrust, frozen shortcrust pastry, or a prepared pie shell for the base.
Serve it warm or make it ahead and reheat it when ready to eat.
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